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Product Design to Enhance Consumer Liking of Cull Ewe Meat
The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design th...
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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2021
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7824867/ https://ncbi.nlm.nih.gov/pubmed/33466441 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010096 |
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